Mmmm Super Choc ♥♥♥

Mmmm Super Choc ♥♥♥

Originally shared by Lynn Keller

Yes.

Ingredients
1 cup heavy whipping cream
2 tbsp. confectioners' sugar
3 tbsp. Grand Marnier (or other orange-flavored liqueur)
8 tbsp. unsalted butter, plus more for greasing
1⁄2 cup granulated sugar
4 oz. good-quality bittersweet chocolate (preferably Valrhona), coarsely chopped, plus shavings for garnish
2 eggs, plus 2 yolks
Instructions
Using a hand mixer, beat cream, confectioners' sugar, and Grand Marnier in a bowl until stiff peaks form; refrigerate until ready to use.
Heat oven to 450°. Grease four 6-oz. ramekins with butter and coat with half the granulated sugar; place on a baking sheet. Melt butter in a 4-qt. saucepan over low; add chocolate and let sit for 2–3 minutes. Stir until chocolate has completely melted; cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, combine remaining granulated sugar, the eggs, and yolks; beat on medium until thickened and pale, 3–5 minutes. Slowly add the melted chocolate mixture, whisking until combined. Divide the mixture among ramekins and bake until just set, about 8–10 minutes. The tops will puff up slightly like soufflés but the centers will be deliciously soft and gooey. Cool on a rack for 10–15 minutes before serving, or bake before dinner and serve at room temperature.
To serve, arrange ramekins on dessert plates and top with whipped cream; garnish with chocolate shavings.
#chocolatelovers   #saveurmagazine   #dessertrecipes  
http://www.saveur.com/article/recipes/bittersweet-chocolate-pudding-cakes?4ZR2im0xJICp9o0g.30

Invention of cooking made having a bigger brain an asset for humans

Invention of cooking made having a bigger brain an asset for humans

Humans' move to a cooked diet, possibly first adopted by Homo erectus, and their bigger brains yet smaller bodies, left spare energy which allowed further rapid growth in brain size and the chance to develop the big brain as an asset rather than a liability, through expanded cognitive capacity, flexibility and complexity.

Human guts are about 60% of the expected size for a primate.
The small size of human guts (combined with our having the same basal metabolic rate as any other primate, relative to body mass) means that we have some spare energy, which contributes to explaining how we can afford a relatively large brain.
And the reason we have been able to evolve small guts is that we have been able to rely on eating our food cooked.
#ShotsofAwe  
https://www.youtube.com/watch?v=Pun6tbz8Rzw

I have a question

I have a question
What is wine?
There was silence.
Four seconds, five seconds, 10 seconds.
  
Finally, cautiously, someone offered, A drink?
  
Mr. Adrià's eyes widened. Maybe it is a drink if I put it in a cup

But what if I make it into a sauce and cook with it?
His voice was sharp.
More silence.

Mr. Adrià spun away and began walking again. Now he said over his shoulder as the crowd shuffled in his wake,
What if I turn the wine into ice cream?
What is it then?
Ferran Adria #21stCenturyDigitalFood  

Originally shared by Jon “the chef” Hole

Trend No. 137 - Digital Gastronomy

The celebrity chef, who closed El Bulli, widely regarded as the best restaurant in the world, last year, says his next recipe involves a sprinkling of algorithms, a pinch of digital technology, an emulsion of raw data, and a few generous glugs of innovation to create La Bullipedia

“Cooking shares many characteristics with the internet - both are the sum of many parts and both enjoy the rare gift of limitless potential. Digital technology, when combined with innovation, plays a key role to unlocking this potential,”

“We are taking fundamental aspects of digital technology such as algorithms and data and applying it to food. We are putting the combined knowledge of El Bulli online where people can adapt and modify it, and draw inspiration from some of the most innovative recipes ever created.

“We have journeyed part of the way to discovering the genome of cuisine. Digital technology will allow us to take the final step.”

Extracts from   ALEX WATTS blog  http://goo.gl/F6KO8

#21stcenturydigitalfood

Not chocolate salty balls from Jamie SCHLER

Not chocolate salty balls from Jamie SCHLER 
Jean Anthelme Brillat-Savarin also said :
Nothing is more pleasant than to see a pretty woman
her napkin well placed under her arms, one of her hands on the table while the other carries to her mouth, the choice piece so elegantly carved
#Chocolate        #Truffles  
http://www.lifesafeast.net/dark-chocolate-sesame-truffles/

The rule is, jam tomorrow and jam yesterday – but never jam today Lewis Carroll

The rule is, jam tomorrow and jam yesterday – but never jam today Lewis Carroll
My favorite food website from Jamie SCHLER now with new hotel best of luck looks super.
http://www.lifesafeast.net/bitter-orange-marmalade-3-ways/

Sunday afternoon Tea Jazz with french fancy cakes.

Sunday afternoon Tea Jazz with french fancy cakes.

Part of hosting a tea party is learning how to set the tea table.

Tea and tea snacks will be laid on a table covered with white linen tablecloth (or lace tablecloths) just before the guests arrive.

The tea table is usually set up in dining room, though the mingling of people may not be confined to the dining room.

Prepare two large trays, one for tea and one for the coffee and set them at both ends of the table.

Even though its a tea party, you should serve coffee for the coffee drinkers. You may also serve hot chocolate.

The cups and saucers are placed at the left of the tray, from the viewpoint of the person pouring the tea. That makes it easy to reach for him or her as tea is usually poured with the right hand unto the cup and saucer held by the left.

What if you don't have all the trays, table cloth and all that jazz ? Host it anyway! :)
#Teajazz   
https://soundcloud.com/spacemonkey-1/tea-jazz

Coffee Time

Coffee Time
The Penny University.( Like Google+ )
Instead of paying for drinks, people in the eighteenth century were charged a mere penny to enter a coffee house.
Once inside, the patron had access to coffee,
the company of other customers, pamphlets, bulletins, newspapers, and news ‘reporters.
These reporters were called "runners" and they went around the coffee houses announcing the latest news, like we might hear on the radio today.
Before television advertisements and bulletin boards, people visited coffee houses to hear about the newest developments and business ideas. ( Bit like Google+ )

One of the most unusual aspects of this environment was the eclectic groups of people that ran into each other at a coffee house.
In a society that placed such importance on class and economical status, the coffee houses were unique because the patrons were people of all levels.
For example, a merchant could converse with a prominent businessman.
Anyone with a penny could come inside. Students from the university’s also frequented coffee houses, often spending more time at the shops then at school
It is easy to imagine the wide range of ideas that were produced as a result of this intermingling of people.
The term “Penny University” is often used in reference to the eighteenth century coffee houses because of this reason.
 
Coffee houses encouraged open thought and gathering of community. This environment, which was so conducive to intellectual discovery, could almost be called a school of social learning.
To some people this was probably more of a school then rigid classrooms where people could not step out of a particular social role.

Picture Vintage Arabic coffee making contraptions like this one (photographed at a coffee shop on the corner of Al Gumhoria and Mohammed Sabry Abu Alam streets, near Al Abdin Palace) remain in operation. Credit @ http://goo.gl/yBXvFR

#coffee   #googleplus   #coffeetime

Tamarind fruit (The search for a Ketchup recipe)

Tamarind tree fruit pods

Tamarind Fruit Tree   تمر هندي

I need help in search of a recipe for Tamarind Ketchup ?

If you can ! leave a comment please

Prophet Enoch said

About the tree of knowledge

"It was like a species of the Tamarind tree, bearing fruit which resembled grapes extremely fine; and its fragrance extended to a considerable distance.I exclaimed, How beautiful is this tree, and how delightful is its appearance !
One of my favorite flavors to cook with in dishes but would like to bottle and preserve in a sauce."

The fruit pulp is edible. Pulp of young fruits is sour and acidic, but ripe fruits are sweeter. Some varieties are sweet, while others have always a sour taste. Young leaves can be used in salads.

Did you know that

Legend says that those who sleep under the Tamarind while it flowers will experience strange hallucinogenic dreams !

Special thanks and credit to res-ponders below

Rough measurements but here's what I use for tamarind ketchup: 1 shallot, a clove garlic, 1 cup tamarind paste, half cup passata (or chopped tomatoes with their juice),1 tbsp palm sugar, pinch of salt.Blitz everything, bring to boil & simmer for about 10 -20 minutes, to your taste. At this point, taste and adjust seasoning.Of course, you probably know that tamarind paste/juice will sit quite happily in the fridge for about a month, so I always get a huge amount done, so that I don't have to soften & squeeze the pulp everytime. x+Azlin Bloor 

1,Take the tamarind fruit pulp (without seed), make sure its clean

2,dissolve in water then filter it 

3,Heat it in a pan , with very few spoons of red chilly powder 

4, crush some jaggery and add it into the sauce

5, the jaggery will thicken and the sauce , and release sweet flavour

Measurements can be adjusted depends on your taste

its takes hardly 5-10 minutes for the procedure ..

Most or all tamil nadu's Tamarind are sour by nature . we don't use sweet tamarind in our cuisine .

Enjoy the sauce :-)

ps. don't forget to tell me how it came :-P  +Pradeep Jayabal 

Beautiful tree; tamarind ketchup is a great idea.

In Mexico we used to drink agua de tamarindo, which is basically fresh tamarind blended with cold water, and some sugar.

A tequila, a sombrero, and a siesta under the tamarind tree - a promise of colorful dreams... +Anne Ricci 

Original Jazz Song written by +Alfred Hole ( My nephew :) ) 

Alfie Hole - Piano. 

Spencer Ritchie - Drums. 
Will Lyle - Bass.

Recorded, engineered, mixed, and mastered by Will Lyle

The Way of Spices in Food Recipes

Spice

There are three ways to use Indian spices:

By a very insightful comment by

+Rajini Rao  Reproduced here

"Tempering: fry in a small amount of hot oil. Cumin seeds sizzle, mustard seeds turn grey and pop, fenugreek and urad dal brown, curry leaves and bay leaves darken. This is done to flavor the oil before cooking, or sometimes the flavored oil is used to dress the finished dish. The whole spices also add texture to the dish (especially the crunchy dal and mustard seeds).

Flavouring: Dry, ground spices are added during the cooking process. Some are added early, so that their color or flavor permeates the dish. This includes turmeric, chilli, coriander and cumin powders. Some are added late, just before the finish, so that their aroma stays fresh. This includes garam masala which is a mixture of several warm ("garam") spices including clove, cinnamon and pepper corns.

Toasting: dry roast on high heat, taking care not to burn spices. Whole red chillies and fenugreek seeds darken, grated coconut turns a bit golden, and whole spices like cumin and coriander lose their "raw" smell. Typically, spices are toasted prior to grinding them into a dry or wet spice mix.

It is not unusual to use all three forms of spice in one dish! The result is layers of delicious complexity and flavoring" 

Spicy Original music fresh from Galina